Squash, especially zucchini, is a popular garden veggie loved by many. But have you ever had squash that's bitter tasting and, if so, is bitter squash edible? This article will help with that, as well as what causes bitter squash. I just planted six zucchini plants and I am well aware that I will be giving it away to strangers on the street, just to use it all. Hopefully, with my tender loving care, I won't end up with squash that tastes bad. Read on to find out what causes bitter squash.
My Squash is Bitter Tasting
Actually, a bitter squash taste is a common problem found in zucchini as well as in cucumber. Both of these veggies are members of the Cucurbit family along with gourds, melons,pumpkins and other types of squash. Cucurbits contain a group of chemicals called cucubitacins. It is these cucurbitacins that are responsible for squash that is bitter tasting. The higher the levels of cucubitacin, the more bitter the squash will taste. The most likely cause for a bitter taste in squash is due to an environmental stress of some sort, most likely a wide temperature flux or irregular irrigation. Either of these will create an excess of cucurbitacins to concentrate in the fruit. Extreme cold, heat, drought or too much irrigation, or even a lack of plant nutrients, excessive pest infestation or disease can all create these elevated levels of cucurbitacin in the squash resulting in a bitter flavor. One other possible reason that your squash is bitter involves genetics and is especially true with regard to summer squash. Squash, as well as cucumber relatives, are basically weeds and easily cross pollinate with our garden domestic varieties. Saving seed can increase the likelihood of a potential cross pollination and resulting bitter flavor. It can also occur with purchased seed that may have been cross pollinated with wild cucurbits. Obviously, there would be no benefit to trying to solve a stressor to resolve the problem, as the bitterness is bred into the plant. In wild cucurbits, the bitterness is a blessing. Many insects find the bitter flavor as repellent as we do and are, thus, less likely to snack on the plant.
If you can accurately identify the stress and correct it, you may be able to salvage the harvest. However, if the squash tastes bad and is extremely bitter already, you may want to pull it out and discard it, starting over the following year. As to the edibility of bitter squash, eating them won't likely kill you, although if the levels of cucurbitacin are really high, you may wish they had. Very bitter squash with a high level of this compound will cause severe stomach cramps and diarrhea which can last for several days. Only in extreme or rare cases has this led to death. It is fairly likely that you would not even entertain the notion of ingesting very bitter squash simply because of the nasty flavor. That said, to err on the side of caution, it may be best to simply toss out any extremely bitter tasting fruits. You may, however, decide you want to use mildly bitter squash, which is okay. It helps to know that the bitter compound is more concentrated in the stem rather than in the blossom end of the squash. To reduce the bitter flavor, peel the squash, beginning at the blossom end, and discard a couple of inches of it at the stem end.
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The Cucurbitaceae (/kjuːˌkɜːrbɪˈteɪsiːˌiː/), also called cucurbits or the gourd family, are a plant family consisting of about 965 species in 101 genera. Those most important to humans are the following: Cucurbita – squash, pumpkin, zucchini or courgette, some gourds.
contain a group of chemicals called cucubitacins. It is these cucurbitacins that are responsible for squash that is bitter tasting. The higher the levels of cucubitacin, the more bitter the squash will taste.
The bitter taste of squash and cucumbers comes from a natural organic compound called cucurbitacin . . . which can cause severe stomach pains. If the fruit are extremely bitter you might as well pull the plant up and start again because they will not likely become un-bitter.
Spit out the first bite. A study published in Clinical Toxicology in 2018 published a study from France that found 353 cases of reported adverse effects reported from eating bitter squashes. Diarrhea, vomiting, and abdominal pain were the most common symptoms. No deaths were recorded.
Salt and Drain: Sprinkle salt on sliced zucchini and let it sit for about 15-20 minutes. This draws out excess moisture and bitterness. Rinse and pat dry before cooking. Blanching: Briefly blanching zucchini in boiling water for a minute or two before cooking can help reduce bitterness.
As it turns out, some members of the Cucurbitaceae family — which includes pumpkins, squash, melons and cucumbers — can produce a group of chemicals known as cucurbitacins. Not only do these chemicals taste bitter, but they can also have toxic effects on human cells.
Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.
A squash with soft spots and is soft to the touch, is a sign that the squash has gone bad. And if it starts to leak fluid, that's a sure sign that the squash is spoiled. Likewise, if the flesh and seeds of the fruit are mushy and slimy, that's a clear sign that it shouldn't be eaten.
Bitter gourd contains bioactive compounds called saponins and terpenoids. These compounds are responsible for the vegetable's bitter taste, but may also play a role in lowering blood sugar levels in people with diabetes.
Lavie's group showed that cucurbitacin E (also called α-elaterin) has antitumor properties. The two most common cucurbitacins are B and E. Cucurbitacin B, whose structure is shown, is extremely toxic when ingested (see hazard information box); E is not as toxic but is still harmful if swallowed.
Join a support group or see a counselor. Acknowledge your emotions about the harm done to you, recognize how those emotions affect your behavior, and work to release them. Choose to forgive the person who's offended you. Release the control and power that the offending person and situation have had in your life.
Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.
However, if the squash tastes bad and is extremely bitter already, you may want to pull it out and discard it, starting over the following year. As to the edibility of bitter squash, eating them won't likely kill you, although if the levels of cucurbitacin are really high, you may wish they had.
Hemorrhagic colitis with diarrhea was self limiting. After 2 days, the patient was able to eat again. Conclusion: Acute food poisoning due to cucurbitacin - containing pumpkin is rare but can occur in small gardening units in association with higher outside temperatures.
Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad. Old squash tends to have soft flesh, leathery skin, and a hollow feel. And, of course, any spots of mold mean it's time to toss your squash.
However, despite their toxic properties, cucurbitacin is associated with numerous health benefits, including antitumor, anti-inflammatory, and anti-cancer activities. The major and most well-studied cucurbitacin compounds include cucurbitacin B, E, and R.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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